Warm the oven to 220°C. In a baking tray or casserole, layer 600 g of prepared sweet potato rounds, butternut rounds, pumpkin chunks and chef’s style carrots. Drizzle with olive oil, season with salt and pepper, add a couple of sprigs of fresh rosemary and fresh thyme, and roast for 30 minutes until tender.
In the mean time, make the eggy cheese mix. Combine 3 free-range eggs, 250 g ricotta and 125 ml full-cream milk and mix well. Add 1 clove of crushed garlic and season to taste. Pourt this mix over the roasted veg. Sprinkle with 2 T Parmesan (or a bit more if you like) and 2 T toasted breadcrumbs. Bake at 190°C for another 20 minutes until golden.